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Oysters on the Half Shell with Tarragon Mignonette

An impressive addition to a cocktail party or holiday gathering, this dish is quite easy to prepare. Here, the mignonette sauce—a classic accompaniment to raw oysters—gets a flavor boost from fresh tarragon.

Ingredients:

  • 1 large shallot, finely diced
  • 1/4 cup (2 fl. oz./60 ml) red wine vinegar
  • 1 tsp. chopped fresh tarragon
  • 1/8 tsp. kosher salt
  • 1/4 tsp. freshly ground pepper
  • 1/2 cup (4 fl. oz./125 ml) dry red wine
  • Crushed ice for serving
  • 24 oysters on the half shell
  • Lemon slices for serving (optional)

Directions:

In a small bowl, combine the shallot and vinegar and let stand for 10 minutes. Add the tarragon, salt, pepper and wine and stir to combine.

Fill a platter with crushed ice and arrange the oysters on top. Serve with lemon slices and the mignonette sauce alongside. Serves 8.

Williams-Sonoma Kitchen